Description
A delightful twist on classic thumbprint cookies featuring a buttery shortbread base, creamy cream cheese filling, and a drizzle of white chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until fluffy (about 3-5 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour, chopped pistachios, and salt.
- Roll the dough into balls (about 1 inch in diameter) and arrange them on a baking sheet lined with parchment paper.
- Create an indentation in the center of each ball with your thumb.
- Bake for 12-15 minutes or until lightly golden at the edges.
- Let them cool on the baking sheet for 5 minutes.
- Mix cream cheese until smooth and spoon a dollop into each cookie indentation.
- Melt white chocolate chips and drizzle over the cookies.
- Allow the chocolate to set before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Use roasted pistachios for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg